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Ingredients
US|METRIC
4 SERVINGS
- 4 boneless pork chops (1 1/2-inch thick)
- 6 oz. marinated artichoke hearts
- 1 tsp. hot pepper sauce
- 1 Tbsp. black pepper
- 10 oz. diced tomatoes and green chiles (drained)
- 1/2 cup roasted red peppers (drained and chopped)
- 1/4 cup pimento-stuffed green olives (diced)
- 2 Tbsp. fresh basil (chopped)
- 1 Tbsp. lemon juice
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Directions
- Drain artichoke hearts, reserving marinade. Set aside artichoke hearts. Stir together artichoke marinade, hot pepper sauce and black pepper. Place chops in a self-sealing bag, pour marinade over, seal bag and let stand 30 minutes, turning occasionally.
- For Relish: Chop reserved artichoke hearts; combine with drained tomatoes & chiles, red peppers, olives, basil and lemon juice. Set aside to let flavors blend at room temperature 30 minutes to one hour. Cover and refrigerate for longer storage.
- Prepare moderately hot fire in kettle-style grill. Drain chops, discarding marinade. Place chops directly over heat, lower grill hood and grill 6-8 minutes; turn and grill 7-8 minutes more or until an inserted meat thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Serve with Artichoke Relish.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol125mg42% |
| Sodium390mg16% |
| Potassium1020mg29% |
| Protein43g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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